Hard confections containing a sweetener

ABSTRACT

The invention relates to confections, in particular hard and soft confections, which contain a sweetener of 1-O-α-D-glucopyranosyl-D-sorbitol (1,1 GPS), in particular 6-O-α-D-glucopyranosyl-D-sorbitol (1,6 GPS), 1-O-α-D-glucopyranosyl-D-sorbitol (1,1 GPS) and 1-O-α-D-glucopyranosyl-D-mannitol (1,1 GPM); and to the use of this sweetener in confections, in particular pharmaceutically active confections.

DESCRIPTION

The present invention relates to sweetener-containing, in particularsugar-free, soft and hard confections, and to the use of the sweetenerin these confections.

EP-A2 0 303 295 describes a hard confection which comprisesmeso-erythritol as main component and other saccharides such as sucrose,glucose, malt syrup, fructose, isomaltulose and isomaltose. U.S. Pat.No. 4,587,119 describes the use of isomaltulose as sucrose substitute incertain foods and pharmaceutical products. U.S. Pat. No. 4,971,798discloses hard confections which comprise hydrogenated isomaltulose.Hydrogenated isomaltulose is a virtually equimolar mixture of6-O-α-D-glucopyranosyl-D-sorbitol (=1,6 GPS) and the stereoisomeric1-O-α-D-glucopyranosyl-D-mannitol (=1,1 GPM). Hydrogenated isomaltuloseis prepared by enzymatically isomerizing sucrose, the resultingisomaltulose being separated off from the other constituents, such astrehalulose and isomaltose, and the isomaltulose being hydrogenated toform 1,6-GPS and 1,1-GPM, 1,1 GPM crystallizing out as the dihydrate.The hydrogenated isomaltulose used in said hard confections is thereforedistinguished by a highly complex production process as well as byunimprovable solubility, sweetening power and recrystallizationtendency.

The technical problem underlying the invention is therefore to prepareconfections which overcome the above-mentioned disadvantages, that is tosay have in particular an improved solubility behavior, highersweetening power and reduced recrystallization tendency.

This technical problem is solved by providing the confections providingconfections which comprise, as sweetener,1-O-α-D-glucopyranosyl-D-sorbitol (=1,1 GPS). Confections of this typeare distinguished by an improved solubility behavior and improvedsweetening power. In particular, the invention relates to confectionswhich comprise, as sweetener, a sweetener mixture of6-O-α-D-glucopyranosyl-D-sorbitol (=1,6 GPS),1-O-α-D-glucopyranosyl-D-sorbitol (=1,1 GPS) and1-O-α-D-glucopyranosyl-D-mannitol (=1,1 GPM). 1,1 GPM can be present inthis case anhydrous or in the form of its dihydrate.

Confections of this type therefore have as sweetener 1,1 GPS or amixture of 1,6 GPS, 1,1 GPS and 1,1 GPM, and thus preferably compriseonly non-cariogenic, low-calorie sweeteners which are suitable fordiabetics. In addition, 1,1 GPS decreases the recrystallization tendencyof 1,1-GPM. The confections according to the invention also have, inparticular, due to their 1,1 GPS content, increased solubility andsweetening power in comparison with hydrogenated isomaltulose (alsocalled Isomalt). Surprisingly, it has been found that the confectionsaccording to the invention have a dissolution rate between that ofconfections comprising conventional sugar and that of those comprisinghydrogenated isomaltulose. The confections according to the inventiontherefore advantageously extend the spectrum of the confectionsavailable for the widest purposes and requirements. The confectionsaccording to the invention are, just like confections comprisinghydrogenated isomaltulose, non-hygroscopic and, owing to their 1,1 GPScontent, have improved shelf life. Finally, a further advantage is dueto the variability of the sweetener mixture used, since, by varying theproportions of 1,6 GPS, 1,1 GPS and 1,1 GPM, confections havingdifferent texture, surface structure and solubility behavior can beproduced. These particular properties make confections according to theinvention unexpectedly particularly suitable for the application ofpharmaceutical active ingredients whose release in the mouth and throatarea is intended to take place continuously and begin rapidly. Theconfections according to the invention, on account of the describedsolubility behavior enable a, in comparison with sugar-containingconfections, long-duration continuous release of active ingredientwhich, in contrast to confections comprising hydrogenated isomaltulose,begins very rapidly. In the context of the present invention,pharmaceutical active ingredients are taken to mean active ingredientswhich exert a desired physiological effect on the human or animal bodyand serve the prophylaxis or therapy of disorders or deficiencysymptoms.

Finally, the confections according to the invention comprising theabove-mentioned mixture may be produced more simply andcost-effectively, since the sweetener mixture present therein iscomparatively simple to obtain. This is because, in the production ofconfections which comprise hydrogenated isomaltulose, afterisomerization of the starting material, that is the sucrose, theresulting isomaltulose must first be separated from the trehalulose andisomaltose. This is not necessary according to the invention, since thesweetener mixture used is produced directly from the isomerizationproduct, that is trehalulose, isomaltulose and isomaltose. Theconfections according to the invention may also be produced undergentler conditions, since the melt comprising the sweetener mixture issmoother and therefore a gentler and lighter processing of the sensitiveactive ingredients and/or flavorings is possible at low temperatures.The stamping temperatures can also be decreased.

In a particularly preferred embodiment, the invention provides that theconfections comprise at least 1% by weight of 1,1 GPS or a sweetenermixture which comprises at least 1% by weight of 1,1 GPS, based on thetotal weight of the sweetener mixture.

The confections according to the invention can additionally comprisesugar, such as sucrose, or, particularly preferably, can be sugar-freeand thus non-cariogenic.

In a further preferred embodiment of the invention, a confection isprepared which comprises a sweetener mixture which comprises 10 to 50%by weight of 1,6 GPS, 2 to 20% by weight of 1,1 GPS and 30 to 70% byweight of 1,1 GPM (based on the total dry matter content of thesweetener mixture). A particularly effective reduction of therecrystallization tendency of 1,1 GPM is obtained by using a sweetenermixture in the confections according to the invention which comprises 5to 10% by weight of 1,6 GPS, 30 to 40% by weight of 1,1 GPS and 45 to60% by weight of 1,1 GPM (based on the total dry matter content of thesweetener mixture).

According to the invention, it is also provided that the sweetenerpresent in the confections additionally comprises sugar alcohols, inparticular maltitol, hydrogenated starch hydrolysates (HSH), erythritol,sorbitol, xylitol, lactitol and/or mannitol. Mannitol can preferably beused in an amount of 0.4 to 4% by weight and sorbitol in an amount of 1to 9% by weight, based on the total dry matter content of the sweetener.

Finally, it can particularly preferably be envisaged to add one or morepharmaceutically active ingredients, colorants, intensive sweeteners,fillers, flavors, fat substitutes and/or an organic acid to the 1,1 GPSor the sweetener mixture.

In particular, it can therefore be provided to add clinically activesubstances, such as antihistamines, antibiotics, fungicides,microbicides, hexylresorcinol, dextromethorphan hydrobromide, menthol,nicotine, caffeine, vitamins, mentholeucalyptus, benzocaine,cetylpyridinium, fluorides, phenylpropanolamine or otherpharmaceutically active substances to the confections according to theinvention.

The flavorings to be used according to the invention can be syntheticsubstances or, for example, oils produced from plants or fruits such ascitrus oil or fruit essences. Therefore, oils from menthol, eucalyptus,peppermint and other aroma substances can be used. The flavorings areadded in an amount of 0.05 to 3% by weight, based on the total weight ofthe confections.

According to the invention, it can also be provided to add intensivesweeteners, such as aspartame, cyclamate, acesulfame-K, saccharin,sucralose, alitame, neohesperidin DC, stevioside, thaumatin or the like,to the confections according to the invention to increase the sweeteningpower.

Finally, binders, for example from the group consisting of alginates,gelatin, cellulose or vegetable gums, can also be used.

Colorants which are suitable are synthetic or natural colorants. Assynthetic colorants, use can be made of, for example, erythrosine,indigo carmine, tartrazine or titanium dioxide, while natural colorantscan be, for example, karotenoids (for example β-karotene), riboflavin,chlorophyll, anthocyanins (beetroot), betanine or the like. If syntheticcolorants are used, typically, 0.01 to 0.03% by weight of colorant isused, whereas if natural colorants are used, 0.1 to 1% by weight (ineach case based on the total weight of the confection) is used.

As fillers, for example polydextrose or inulin can serve.

Fat substitutes which can be used are, for example, capranin, salatrimor olestra.

As organic acids, use can be made of, for example, citric acid, maleicacid, tartaric acid, ascorbic acid or similarly acting food-compatibleacids.

According to the invention, the confection can be made as a hard or softconfection. A hard confection is an amorphous product produced by theevaporation of water from a sugar mixture or sugar substitute mixture,so concentrating this to a dry matter content of no less than 95% byweight. Hard confections of this type can be made batchwise,continuously or by melt extrusion. The hard confections can be instamped or cast form and can, if appropriate, comprise fillings, forexample maltitol syrup. The invention therefore relates, for example, tohard confections which comprise the above-mentioned sweetener mixture inan amount of 10 to 99% by weight, preferably 90 to 99% by weight, aflavoring in an amount of 0.01 to 2.5% by weight, an intensive sweetenerin an amount of 0.05 to 0.25% by weight, an organic acid in an amount of0.1 to 5.0% by weight (in each case based on the total weight of theconfection), water and, if appropriate when used as a clinically activehard confection, a clinical active ingredient in an amount of 1.0 to 15mg per unit. The invention also relates to hard confections whichcomprise 50 to 98% by weight of sweetener mixture, 0.05 to 0.3% byweight of flavoring, 0.05 to 0.25% by weight of intensive sweetener, 0.2to 2.5% by weight of organic acid (in each case based on the totalweight of the confection), water, and if appropriate in the case of aclinically active hard confection, 0.05 to 25 mg per unit of clinicallyactive ingredient.

Finally, the invention relates to the use of 1,1 GPS or of a sweetenermixture of 1,6 GPS, 1,1 GPS and 1,1 GPM in a confection to improve therelease of active ingredient and/or aroma substances, to increase thesweetening power and to achieve an improved texture and decrease therecrystallization tendency. The increased solubility of the sweetenermixture, and thus of the hard confection, due to the presence of 1,1GPS, inter alia, leads to a subjectively higher sweetening power and toan accelerated release of active ingredient and aroma substance. 1,1GPS, in addition, reduces the recrystallization tendency of the 1,1 GPMlikewise present in the sweetener mixture and thus improves the shelflife and texture of the confections according to the invention.

The examples below illustrate the invention.

FIG. 1 shows dissolution kinetics of hard confections which comprise thesweetener mixture used according to the invention of 1,6 GPS, 1,1 GPSand 1,1 GPM, in comparison with hard confections which comprise Isomalt(hydrogenated isomaltulose) or sucrose and glucose syrup.

FIG. 2 shows dissolution kinetics of soft confections which comprise thesweetener mixture used according to the invention of 1,6 GPS, 1,1 GPSand 1,1 GPM, in comparison with soft confections which comprise Isomalt(hydrogenated isomaltulose).

EXAMPLE 1

Production of soft confections (fruit flavor), comprising a sweetenermixture of 1,6 GPS, 1,1 GPS and 1,1 GPM.

Formula Sweetener mixture (45.3% by weight of 1,6 GPS, 32 kg 4.1% byweight of 1,1 GPS and 50.6% by weight of 1,1 GPM, based on dry matter)Raftilose L 95 (80% DM, fructooligosaccharides) 51 kg Water 5 kg Gelatin120 Bloom (40%) 3.6 kg Vegetable fat (34 to 36° C. mp.) 6 kg Emulsifier0.8 kg Citric acid (monohydrate) 0.7 kg Aroma substance (lemon) 0.1 kg

Production

24 kg of sweetener mixture, Raftilose L 95 and water are cooked in abatch cooker to 132° C. to 136° C. (depending on desired consistency),the gelatin solution, vegetable fat, emulsifier and citric acid and theremaining sweetener mixture (8 kg) are added in the sequence specifiedand are mixed at high speed for 2 to 3 min, until a homogeneous mass ispresent. Finally, aroma substance is added and the vessel is drained.Homogenization with the use of a suitable homogenizer (Homozenter) isadvantageous. The soft confection mass cooled to 44° C. to 46° C. isthen drawn for 5 to 10 min (temperature then 47° C. to 49° C.).

In contrast to conventional sugar-free soft confections, the productproduced above only comprises ingredients suitable for diabetics.

The soft confections according to the invention are distinguished by asmoother texture.

EXAMPLE 2

Production of clinically active hard confections (menthol) comprising asweetener mixture of 1,6 GPS, 1,1 GPS and 1,1 GPM.

Formula Sweetener mixture of 1,6 GPS, 1,1 GPS and 25 kg 1,1 GPM (46.2%by weight of 1,6 GPS, 4.2% by weight of 1,1 GPS and 49.6% by weight of1,1 GPM, based on dry matter) Water 8 kg Menthol 0.1 kg Citric acid 0.3kg Acesulfam K 25 g

Production

The sweetener mixture is heated with water in the bonbon cooker to 155°C. to 160° C., exposed to a complete vacuum for 5 min and after the massis cooled to 110 to 115° C., menthol, acid and, if appropriate,sweeteners are also added.

The mass is then stamped to form bonbons and cooled.

The above-mentioned formula can also be processed on a continuouscooking plant (Bosch, Klöckner) or processed without addition of waterin a melt extrusion process to form bonbons. According to the invention,both stamped and cast hard confections can be produced.

The confections produced release methol rapidly, continuously and for along period.

EXAMPLE 3

Production of filled hard confections comprising a mixture of 1,6 GPS,1,1 GPS and 1,1 GPM.

1. Hard Confection Mass

Formula Sweetener mixture of 1,6 GPS, 1,1 GPS and 1,1 GPM 25 kg (9.8% byweight of 1,6 GPS, 39.5% by weight of 1,1 GPS and 50.7% by weight of 1,1GPM, based on the dry matter content of the sweetener mixture) Water 8kg Citric acid 0.3 kg Lemon aroma 0.03 kg

Production

The sweetener mixture and water are cooked in the bonbon cooker at 155°C. to 160° C., exposed to complete vacuum for 5 min and then acid andaroma are added. The melt is cooled to 65° C. to 70° C. in the conicalroller.

2. Filling

Formula Raftilose L 95 (fructooligosaccharides) 2.5 kg Sweetener mixture(9.8% by weight of 5.9 kg 1,6 GPS, 39.5% by weight of 1,1 GPS 50.7% byweight of 1,1 GPM, based on the dry matter content of the sweetenermixture) Water 1.5 kg Citric acid 0.09 kg Lemon aroma 0.01 kg

Production

Raftilose L 95 is heated to 80° C. with water, finely pulverulentsweetener mixture is dissolved therein, after cooling to 70° C., acidand aroma are added and, as filling in the conical roller, processedinto the plastic melt of sweetener mixture. The filling is approximately10 to 15% of the total bonbon mass.

The shell of the filled hard confections is stable to uptake ofatmospheric water (good storage behavior), the filling is liquid andsuitable for diabetics because of the absence of maltitol syrup.

In the above-mentioned formula, the sweetener mixture can be replaced to90% by weight, preferably up to 20% by weight, by another sugarsubstitute, for example lactitol, maltitol, xylitol, sorbitol, maltitolsyrup, erythritol and/or hydrogenated starch hydrolysates (HSH). Theliquid filling Raftilose L 95 can be replaced by another sugarsubstitute, for example maltitol syrup.

EXAMPLE 4

Dissolution kinetics of hard confections (saccharide glasses) ofhydrogenated isomaltulose (Isomalt), sucrose/glucose syrup and asweetener mixture of 1,1 GPS, 1,6 GPS and 1,1 GPM.

To compare the dissolution behavior of confections which compriseIsomalt, sucrose/glucose syrup or a sweetener mixture of 1,1 GPS, 1,6GPS and 1,1 GPM, dissolution kinetics of the confections were recorded.

The hard confections comprising Isomalt contained no 1,1 GPS (46.3% byweight of 1,1 GPM, 48.5% by weight of 1,6 GPS, based on the dry mattercontent of the raw material used). The hard confections comprisingsucrose/glucose syrup comprised a raw material from 100 of partscrystalline sucrose and 80 parts of glucose syrup having a dry mattercontent of 80% by weight. 1,1 GPS was likewise not present in theseconfections. The hard confections comprising 1,1 GPS comprised 53% byweight of 1,1 GPM, 2% by weight of 1,1 GPS and 37% by weight of 1,6 GPS(based on the dry matter content of the raw material used).

The dissolution behavior was determined at 37° C. in a solution asspecified in Article 35 of the German Food and Essential CommoditiesAct. The amount of solvent and hard confections used was selected sothat a 20% strength solution is formed on complete dissolution of theconfections. The increase in density of the solution was determined as afunction of time and the concentration in g of DM per 100 g of solutionwas determined therefrom.

FIG. 1 shows that the 1,1 GPS-containing hard confections had anincreased solubility in comparison with confections which compriseIsomalt. The dissolution time for Isomalt-containing confections was28.5 min, whereas the dissolution time for 1,1 GPS-containingconfections was 24 min. The 1,1 GPS-containing confections had a reducedsolubility in comparison with confections comprising sucrose/glucosesyrup (dissolution time of the confections comprising sucrose/glucosesyrup: 22 min). The confections according to the invention thereforeadvantageously extend the spectrum of carriers available, for example,for the administration of medicaments. The confections according to theinvention, just like Isomalt-containing confections, are non-cariogenicand suitable for diabetics, but have an improved solubility.

EXAMPLE 5

Threshold Testing

To determine the intensity of the sweetening power of the confectionsaccording to the invention, a sensory analysis was carried out in theform of a threshold test. In this process, a concentration series wasgiven a sensory test in ascending concentration (0 to 2.5% strengthsolution), without retasting, and rated using a numerical scale. Thethreshold value determined by this test gives the concentration of therespective solution at which the basic taste “sweet” was clearlyidentified by the testers. In this test, an aqueous solution of asweetener mixture of 2% by weight of 1,1 GPS, 53% by weight of 1,1 GPMand 37% by weight of 1,6 GPS (based on the dry matter of the mixtureused) was used.

TABLE 1 Sample Concentration Identification of the identification [g/100g] threshold value [%] 230196/1 0 0 230196/2 0.5 15 230196/3 1.0 50230196/4 1.5 35 230196/5 2.0 0 230196/6 2.5 0

A similar study was performed with hard confections which comprised asweetener mixture of the above-mentioned composition in ascendingconcentration. The results correspond exactly to those of Table 1 above.

In comparison, a concentration series of solutions or hard confectionswas tasted which comprised hydrogenated isomaltulose (Isomalt) (46.3% byweight of 1,1 GPM, 48.5% by weight of 1,6 GPS, based on the dry matterof the mixture used):

TABLE 2 Sample Concentration Identification of the identification [g/100g] threshold value [%] 230196/7  0 0 230196/8  0.5 10 230196/9  1.0 20230196/10 1.5 45 230196/11 2.0 25 230196/12 2.5 0

The evaluation of the threshold test shows that the mean threshold ofthe Isomalt sample is at a 1.67% strength concentration, while the meanthreshold with the confections according to the invention is at a 1.11%strength concentration. It can be concluded therefrom that thefundamental taste “sweet” of the sweetener mixture concentration seriesaccording to the invention was detected approximately 33% earlier by thetesters than in the comparison series. The sweetness of the confectionsaccording to the invention is therefore more intense than that of thecomparison confections.

EXAMPLE 6

Pairwise Difference Testing

In order to determine the intensity of sweetness of the confectionsaccording to the invention and of the sweetener mixture used therein, asensory analysis was carried out in the form of a pairwise differencetest (duo test). In this method, the products according to the invention(production from a raw material of the composition as in Example 5) weretasted in comparison with products comprising Isomalt (hydrogenatedisomaltulose) (composition as in Example 5) in a direct comparison as10% strength solutions and as hard confections. In this test, thetesters had to determine the sample having the higher sweetnessintensity. In order to obtain significant results, the duo-test wasperformed twice using the same concentrations. Therefore, each testerreceived two sample pairs for determining which of the samples had amore intense sweetening power in taste. Retasting was allowed in thismethod.

In the pairwise difference test, it was established that in a firstsample pair, 80% (8 of 10 testers) of the participating testers regardedthe solution comprising the 1,1 GPS-containing sweetener mixture, or thehard confections comprising this sweetener mixture as sweeter thanIsomalt products. With a second sample pair, it was found that 90% (9 of10 testers) perceived the 1,1 GPS-containing solution or the 1,1GPS-containing hard confections as sweeter than the hydrogenatedisomaltulose (Isomalt), as solutions or hard confections comprisingcomparison substance.

On account of the taste testing results, it can be assumed that thesamples (solutions, hard confections) which comprise the sweetenermixture used according to the invention have a higher sweetnessintensity than the samples which comprise the comparison substanceIsomalt (hydrogenated isomaltulose).

EXAMPLE 7

Dissolution kinetics of soft confections of hydrogenated isomaltulose(Isomalt) and a sweetener mixture of 1,1 GPS, 1,6 GPS and 1,1 GPM.

To compare the dissolution behavior of soft confections which comprisethe hydrogenated isomaltulose (46.3% by weight of 1,1 GPM, 48.5% byweight of 1,6 GPS, based on DM) or a sweetener mixture of 1,1 GPS, 1,6GPS and 1,1 GPM (53% by weight of 1,1 GPM, 2% by weight of 1,1 GPS, 37%by weight of 1,6 GPS, based on DM) dissolution kinetics of confectionshaving the compositions shown in Tables 3 and 4 were recorded.

The formula listed in Table 3 represents the composition of the softconfections comprising hydrogenated isomaltulose.

TABLE 3 Components % g-Component 1,6-GPS, 1,1-GPM mixture 24.20 96.8(Type M) Maltitol syrup 51.30 205.2 (75% DM) Water 5.00 20.0 Gelatin 120Bloom 3.55 14.2 (40%) Vegetable fat 5.80 23.2 (ACOPECT 35, Karlshamns)Emulsifier 0.75 3.0 Citric acid 0.70 2.8 1,6-GPS, 1,1-GPM mixture 8.4033.6 (Type PF) Color 0.05 0.2 (10% strength solution) Aroma substance0.25 1.0 Sum 100 400

Table 4 below gives the composition of the soft confections according tothe invention having 1,1 GPS.

TABLE 4 Components % g-Component 1,1-, 1,6-GPS, 1,1-GPM mixture 24.2096.8 (Type M) Maltitol syrup 51.30 205.2 (75% DM) Water 5.00 20.0Gelatin 120 Bloom 3.55 14.2 (40%) Vegetable fat 5.80 23.2 (ACOPECT 35,Karlshamns) Emulsifier 0.75 3.0 Citric acid 0.70 2.8 1,1-, 1,6-GPS,1,1-GPM-mixture 8.40 33.6 (type PF) Color 0.05 0.2 10% strengthsolution) Aroma substance 0.25 1.0 Sum 100 400

In this example, the sweeteners used were dissolved out of the softconfection masses by means of a laboratory kneader. Each experimentalbatch comprised 40 grams of soft confections and 150 grams of deionizedwater.

The temperature during the dissolution was 37° C., the speed of thelaboratory kneader was 10 rpm. The maximum experimental time was 20minutes, samples having been removed after 2, 4, 6, 8, 10, 12, 14, 16,18 and 20 minutes.

It was found that the total dissolution time for the confectionscontaining hydrogenated isomaltulose was 20 minutes, while the totaldissolution time for the soft confections comprising the1,1-GPS-containing mixture was 16.5 minutes.

Table 5 shows the results of the dissolution experiments in their timecourse.

TABLE 5 0 min 2 min 4 min 6 min 8 min 10 min 12 min 14 min 16 min 18 min20 min Sweetener c [%] c [%] c [%] c [%] c [%] c [%] c [%] c [%] c [%] c[%] c [%] 1,6-GPS, 0 2.0 3.0 3.8 4.5 5.6 6.3 7.2  8.3  9.4 10.0 1.1-GPM-mixture 1,1-, 0 3.3 4.5 5.5 6.3 7.2 8.3 9.4 10.0 10.0 10.0 1,6-GPS,1,1-GPM- mixture

FIG. 2 shows that the 1,1-GPS-containing soft confections have anincreased solubility in comparison with confections which comprisehydrogenated isomaltulose. The soft confections according to theinvention therefore have an improved solubility, which leads to improvedinitial sweetness and improved aroma release.

We claim:
 1. A method of improving a hard confection by improving therelease of an active ingredient therein or improving the release ofaroma or increasing the sweetening power, or improving the texture, orachieving a combination thereof which comprises employing in the hardconfection at least 1% by weight of a sweetener comprising1-O-α-D-glucopyranosyl- D-sorbitol (1,1-GPS), wherein the 1,1-GPS is 4.1to 39% by weight of the hard confection, and wherein the hard confectionis produced by heating the sweetener mixture with water to 155° C. to160° C., exposing the mass to a complete vacuum for 5 minutes and thencooling to 110° C. to 115° C.
 2. The method of claim 1, wherein thesweetener comprises a mixture of 1,1 GPS,6-O-α-D-glucopyranosyl-D-sorbitol (1,6 GPS) and1-O-α-D-glucopyranosyl-D-mannitol (1,1 GPM).
 3. The method of claim 2 inwhich the sweetener mixture comprises 10 to 50% by weight of 1,6 GPS, 2to 20% by weight of 1,1 GPS and 30 to 70% by weight of 1,1 GPM.
 4. Themethod of claim 2 in which the sweetener mixture comprises 5 to 10% byweight of 1,6 GPS, 30 to 40% by weight of 1,1 GPS and 45 to 60% byweight of 1,1 GPM.
 5. The method of claim 4 in which the sweetenermixture comprises 10 to 99% by weight of the hard confection.
 6. Themethod of claim 5 in which the sweetener mixture comprises 50 to 98% byweight of the hard confection.
 7. The method of claim 3 in which thesweetener mixture comprises 10 to 99% by weight of the hard confection.8. The method of claim 7 in which the sweetener mixture comprises 50 to98% by weight of the hard confection.
 9. The method of claim 2 in whichthe sweetener mixture comprises 10 to 99% by weight of the hardconfection.
 10. The method of claim 9 in which the sweetener mixturecomprises 50 to 98% by weight of the hard confection.
 11. The method ofclaim 1 in which the sweetener mixture comprises 10 to 99% by weight ofthe hard confection.
 12. The method of claim 11 in which the sweetenermixture comprises 50 to 98% by weight of the hard confection.